Dukka crusted potato wedges.

Serves; 4.

Cooks in; 50 mins.

Preparation time; 10 mins.

Difficulty; easy.

8 large roasting potatoes (cut into wedges, I go with a rough guide of 2 large potatoes per person depending on how hungry people are)

For the dukka mix;

60g of almonds (finely chopped)

2 tablespoons of hemp seeds

2 tablespoons of sesame seeds

1 teaspoon of ground cumin

1 tablespoon of paprika

Pinch of salt

Pinch of pepper

Cold pressed olive oil

Handful of coriander (roughly chopped)

For serving;

Handful of coriander (roughly chopped)

This recipe is the perfect side dish to any meal. Serve with some fish, steak or chicken. Or accompany any summer BBQ with these awesome nutty, earthy potato wedges.

Ingredients.

Method.

  1. Preheat the oven to 180 degrees and line a baking tray with some kitchen foil. Drizzle some cold pressed olive oil on the tray and spread.

  2. Create the dukka mix by combining in a bowl your finely chopped almonds, hemp seeds, sesame seeds, paprika, cumin, salt, pepper and coriander. Give this a good mix so the ingredients are well combined.

  3. Place your wedges on the baking tray and then coat with the dukka mixture. Drizzle over a little olive oil. Now get your hands dirty and mix the wedges and dukka mix thoroughly so each wedge has a good coating ready for cooking.

  4. Now place your dukka wedges into the oven and cook for 45-50 minutes, or until golden brown and crispy.

  5. Serve your wedges and sprinkle fresh coriander.